The downside to having well over 100 cookbooks is that you tend to overlook old favorites in favor of shiny new toys. I have my books stored as follows: one cabinet houses two shelves of the high rotation favorites, one shelf houses international cookbooks, one has baking books, a separate somewhat annoying-to-get-to shelf is reserved for the lesser used books, and a kitchen counter houses all the overflow. In my high rotation cabinet sits The Essential Vegetarian Cookbook. It isn’t sexy or fancy but it has some of my favorite recipes. Most of the dishes in this large book are healthy but substantial. A winning combination if there ever was one.

You know those days where you could just eat all day long and never feel full? Where nothing is really satisfying? That is the kind of day to make this curry. It is incredibly hearty without being too rich and it is so healthy with all kinds of vegetables and beans. I serve mine on a bed of rice and with a dollop of yogurt on top, but you could easily leave that out and keep it vegan. The spices here are intoxicating and there is just enough peanut butter here to make it interesting but not so much as to be overwhelming. If you are wanting to make that naan, it is a perfect accompaniment to this stew.

Heat the oil in a large skillet over medium-high heat. When it’s hot, add the onion and cook until softened and starting to brown, about 8 minutes. Add the garlic and ginger and cook 1 minute, stirring constantly. Add all the spices and cook for another minute, then add the red pepper, the potatoes, the sweet potato, and the tomatoes. Cover and let simmer over medium-low, until the potatoes have cooked through, about 15 minutes.

Stir in the coconut milk and peanut butter. Add the collard greens and the chickpeas and stir well to combine. Cook until the collard greens have wilted down enough to be soft, about 15 minutes. If the curry seems to thick, add more coconut milk or water to thin it.

Ah, that’s very interesting with the potatoes and sweet potatoes. Potatoes in a peanut curry sauce isn’t a combination that I have seen before, and seems very worthy of trying! I do believe that this dish would be very satisfying on hungry days.

Gorgeous photos too, by the way. I find it very challenging to photograph peanut sauce dishes!

Yay! When I read your post about the naan, I was hoping you were going to share this recipe next. Can’t wait to try it, looks delicious. I’ve been wanting that cookbook, but you are doing a good job of keeping me up on yummy recipes. Thanks!

Oh YUMMMMMM I love squash/sweet potato and greens combinations, I made acorn squash, collard greens, and cannelini beans a couple weeks ago, the peanut curry aspect would definitely round it out to be a hearty meal!

I am having one of those days today. Where is Kirk? Why isn’t he home so I can eat dinner?! Curses! This recipe looks fantastic. The cookbook sounds great too. And, Dana, are you serious? Over 100 cookbooks? I’m sooooooo jealous!